LEMON PISTACHIO SNAPS
Entered for safe-keeping. From Simply Classic by Jr. League of Seattle. Preparation time includes 1 hour chilling time.
Provided by KateL
Categories Dessert
Time 1h20m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, sift together flour, baking soda and salt. Set aside.
- Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in flour mixture, mix to thoroughly combine.
- Wrap dough in plastic and chill for 1 hour.
- Preheat oven to 350 degrees Fahrenheit (176 C).
- Combine pistachio nuts and 3 tablespoons sugar. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on un-greased baking sheets. Press cookies down with a small glass to flatten slightly.
- Bake 10-12 minutes until golden. Transfer to racks to cool.
Nutrition Facts : Calories 105.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 18.4, Sodium 83.5, Carbohydrate 13.1, Fiber 0.4, Sugar 6.4, Protein 1.4
LEMON-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 30 macaroons
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined.
- Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
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- In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together butter, icing sugar vanilla and salt until light and fluffy, about 2-3 minutes. Stir in flour just until combined.
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